Harpoon Chili
Ingredients| 1 no ingredients |
|
|---|
2 TB olive oil
1 purple onion -- coarsely
: chopped
1 Spanish onion -- coarsely
: chopped
4 cloves garlic -- finely
: chopped
2 ts chili powder -- (2-3)
2 ts ponns crushed chili flakes
: (2-3)
1 TB ground cumin (1-2)
1 sm eggplant -- peeled and
: diced
1 c white beans -- soaked
1 c black beans -- sooked
2 lb cooked red kidney beans --
: drained and rinsed
12 oz bottled beer -- Harpoon ale
1 TB dried Greek oregano
40 oz canned tomatoes -- chopped
1 lb skinless boneless chicken
: breast -- or more
: poached and sliced
1 red bell pepper -- cored cut
: in strips
1 green bell pepper -- cored
: cut in strips
: Goat cheese
: Chopped fresh cilantro
Great chili to make with friends. Makes about 16 cups. Substitute
2-1/2 to 3 cups each white and blanck beans, cooked. Use garbanzos
instead of navy or white kidney. You may want to add a 2nd bottle of
Ale to the Chili when it needs it. If you don t like eggplant, or
can t find it, use 2 zucchini. Need about 3 to 4 cups of diced
eggplant/zucchini. Ifyou want to make vegetarian chili, omit the
chicken.
1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion,
garlic, and spices and cook, covered, until golden, about 15 minutes.
2. Add eggplant and cook, covered, for 15 minutes, stirring
occasionally.
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over
medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3
hours (or less if using already cooked beans), partly covered, making
sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro.
1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was
found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus
Pesto," 15 Oct 1996. [patH]
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Path <[email protected]> Date: Tue, 15 Oct 1996 11:01:00
~0700 (
Servings:
16
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